Jimmy Parrales is an accomplished Pastry Chef with three decades of professional experience spanning high-volume hotel operations, country clubs, fine dining restaurants, pizzerias, and entrepreneurial ventures.
Professional Journey
With a career built on precision, creativity, and a rigorous commitment to food safety, Jimmy has established himself as a versatile culinary professional adept at managing both intricate pastry arts and fast-paced kitchen environments.
- International Leadership & Entrepreneurship: Prior to his recent move to the United States, Jimmy built an impressive career in Managua, Nicaragua. He served as Sub-Pastry Chef at the Hotel Intercontinental Metro Centro (2008–2014) and managed pastry production at Hotel Hyatt Place (2015–2017), where he also mentored kitchen staff. Demonstrating strong business acumen, he successfully owned and operated his own bakery enterprise, Sweetdouts, from 2018 to 2024, overseeing daily production, inventory, and custom creations for weddings and major events.
- U.S. Culinary Experience: Based in Naples, Florida, Jimmy has seamlessly integrated into the local culinary scene. He has lent his expertise to premier establishments such as the AC Naples Marriott as a Pastry Chef & Cold Line cook, the Treviso Bay Country Club as a Pastry and Prep Cook, and upscale dining spots like Seventh South Waterhouse. In addition to his core pastry specialization, he has expanded his versatility by working as a skilled pizza maker at notable local venues including Barbatella and Tony’s Pizza.
Core Expertise & Credentials
Education & Certifications: Trained in Professional Pastry and Bakery Arts and Food & Beverage Management in Managua, Nicaragua. He holds professional certifications including Safe Steps, Embajadores Gourmet, AREGALA Association membership, and is a Certified WFRS Judge.
Specializations: Artisan bread making, complex pastry and bakery production, specialty wedding and event cakes, confections, cold line operations, and high-volume kitchen management.
